: Baked Salmon with Roasted Vegetables and Lemon

👩‍🍳 Instructions

1️⃣ Prepare the Vegetables

1. Preheat your oven to 200°C (390°F) and line a large baking tray with parchment paper or lightly grease it.
2. In a large bowl, combine the baby potatoes, carrot sticks, halved mushrooms, and onion wedges.
3. Drizzle with 2 tablespoons of olive oil, then add the minced garlic, dried thyme (or rosemary), salt, and black pepper. Toss well to evenly coat the vegetables.
4. Spread the vegetables in a single layer on the prepared baking tray, making sure not to overcrowd them. Roast in the preheated oven for 20–25 minutes, or until they begin to soften and lightly brown around the edges.

2️⃣ Add the Salmon

1. Remove the tray from the oven and carefully push the roasted vegetables to the sides to make space in the center.
2. Place the salmon fillets skin-side down in the center of the tray.
3. Drizzle the salmon with the remaining 1 tablespoon of olive oil and squeeze fresh lemon juice over the top. Season with salt and black pepper.
4. Top each fillet with 1–2 thin lemon slices for added citrus aroma as it bakes.

3️⃣ Bake Together

1. Return the tray to the oven and bake for an additional 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. The vegetables should be tender and caramelized at the edges.

4️⃣ Serve

• Remove from the oven and let rest for 2–3 minutes.
• Garnish the entire tray with chopped fresh parsley or dill for a bright, herbaceous finish.
• Serve directly from the tray for a warm, rustic family-style meal. Optionally, add a final squeeze of fresh lemon over the top just before serving for an extra burst of freshness.

🍽️ Enjoy!

This simple yet elegant dish is packed with flavor, nutrition, and beautiful color. It’s a no-fuss way to enjoy a balanced seafood meal with minimal cleanup and maximum satisfaction.